| Cooks Compete |

Mushroom-Barley Soup

Special thanks to the women of Young Israel of Fair Lawn for hosting this tasting party.

For a hearty, cozy meal-in-one, nothing beats the nourishing power of mushroom-barley soup in the winter. A perfect lunch or dinner that provides fiber, protein, and flavor, a bowlful will keep you full longer and feeling satisfied and warm all day long. Here are our favorites.

Savory Mushroom-Barley Soup

Submitted by J. Lustiger

Edison, NJ

This recipe is based on one I saw years ago in Mishpacha. It’s a big hit with the eineklach, freezes beautifully, and can even be made in a Crock-Pot in lieu of cholent.

  • 2 onions, chopped
  • 3 Tbsp oil
  • 1–2 strips flanken
  • 2 tsp garlic or equivalent frozen cubes
  • 3 large carrots, sliced
  • 48 oz (1.36 kg) mushrooms, sliced (amount can be adjusted to your liking)
  • 1 cup raw barley, soaked in water and drained
  • 16 cups water
  • 2 Tbsp chicken soup mix
  • ¼ cup soy sauce
  • 1–2 Tbsp salt
  • 1 tsp pepper

In a large soup pot, sauté onions in the oil for 10 minutes. Add meat, garlic, and carrots and sauté for another 3 minutes. Add sliced mushrooms and sauté for another 3 minutes. Add barley, water, soy sauce, and seasonings and simmer for at least 5–6 hours.

Meaty Mushroom-Barley Soup

Submitted by Lisa Garfunkel

Savannah, GA/Meah Shearim, Israel

This recipe was given to me by a childhood friend. It’s super easy and quick to make. It’s the perfect winter soup, as it’s that stick-to-your-bones comfort food! Everyone comes back for more!

  • 3 stalks celery, chopped
  • 4 onions, chopped
  • 6 carrots, sliced
  • 1 lb (450 g) mushrooms, sliced
  • 1 lb (450 g) short ribs
  • soup bones
  • 8 cups water or beef broth
  • 1 cup barley
  • 2 tsp salt
  • 1 tsp pepper

Place all the ingredients in a pot. Bring to a boil, stirring occasionally. Lower heat to a simmer and simmer, partially covered, for 1 hour.


Hearty and Delicious Mushroom-Barley Soup

Submitted by Leah Mandel

Lakewood, NJ

You know those Sundays when you have so many errands to tackle? On those busy mornings, I start my week by putting up a large pot of soup. It’s so nice to know that when I come home at the end of the day, feeling both accomplished and exhausted, there will be a hearty bowl of soup waiting for me.

I reheat a bowl on Monday after work, have another bowl on Tuesday for lunch… This soup pulls me through the week!

  • 2 large onions, diced
  • oil, for sautéing
  • 2 cubes frozen garlic
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 1 parsley root, chopped
  • 2 cups sliced mushrooms
  • 8 cups water
  • ¾ cup barley
  • 4 tsp salt
  • 1–2 Tbsp onion soup mix
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp pepper

In a large soup pot, sauté onions until golden. Add garlic, celery, carrots, parsley root, and mushrooms. Continue sautéing for about 10 minutes.

Add water, barley, and spices. Cook for 2 hours. Enjoy!


(Originally featured in Family Table, Issue 819)

Oops! We could not locate your form.